We got together with Tenley Molzahn to do a little bit of cooking and make a deliciously light lunch! This recipe is as quick and simple as it is satisfying and nutritious. Plus, it's gluten-free and vegan so everyone can enjoy it.
Learn how to make the recipe after the break!
- 1 whole collard leaf
- 4 oz. tempeh, cut in thin strips
- 1/4 cup dry quinoa, cooked — use 3/4 cup of water to cook 1/4 cup of dry quinoa
- 1/4 cup onion, diced
- 1 roma tomato, diced
- 1/2 lime, squeezed
- 1/8 avocado, thinly sliced
- 1 tsp. cilantro (optional)
- 1/2 tsp. chili powder
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper (optional)
Place tempeh over medium heat in a skillet sprayed with nonstick cooking spray; add in spices and onions and cook for about four minutes or until lightly browned on both sides. Lightly steam the collard leaf until soft.
Remove tempeh and collard from heat. Lay collard leaf flat on a plate and fill with quinoa and tempeh and top with tomatoes and avocado slices, squeeze lime juice over all ingredients. Wrap up burrito-style to serve!
If you'd like, top with a little bit of fresh salsa!
Tip: You can double or triple this recipe to feed more people! You can also make this recipe with a whole wheat wrap instead of the collard or replace the tempeh with chicken, tofu or fish if you aren't concerned with making it gluten free or vegan.
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